April 2016
Featuring: 2 delicious recipes from Gennaro Contaldo
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Broccoli and Courgette Quiche Mushroom Pate Cod with Parsley Sauce King Prawns in Red Sauce – Mauritian Style Creole Sauce Amazingly tasty hot cross buns Bun & Butter Pudding 'BC 'PPE NBHB[JOF JT PO UIF MPPL PVU GPS UBMFOUFE GPPE The best ever Carrot Cake XSJUFST QIPUPHSBQIFST BOE KPVSOBMJTUT UP KPJO PVS Chocolate Egg & Mango Sorbet FYQBOEJOH UFBN Cream Egg Doughnuts Carrot & Mixed Fruit Baklava *G ZPVũSF B ŨGPPEJFũ BOE XPVME MJLF UP XPSL JO UIF Cream Egg Twist )FBE $IFG 4DPUU (BSUIXBJUF TDPUU!GBCGPPENBHB[JOF DPN !4(BSUIXBJUF
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"SUJDMFT Cafe Lilli fund raising night A Sprinkle of South East Asia.
HVFTU DIFG HFOOBSP DPOUBMEP Focaccia di patate alla Pugliese - Pugliese potato focaccia Cosciotto d’agnello con piselli e cipolline - Roast leg of Lamb with peas and baby onions.
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This is one of my mum’s recipes and one I go back to time and again. It’s easier than you think, and can be adapted in different ways. I’ve modiďŹ ed it slightly from the original, which had cauliflower instead of courgette, which I thought was too similar to the broccoli. You could also do courgette and cauliflower instead. This can be adjusted to your own taste, so if you’re not fond of Tabasco, use tomato puree instead as it will still add to the flavour. You may prefer more or less cheese, so grate at your own discretion! I always use Stork for the fat, but you can use butter or any margarine-type substitute you prefer. To be extra healthy, use half plain flour and half wholemeal – the taste will be the same. Finall the flour and fat measurements given here are for a rectangular pie dish Finally, measuring 24cm2. If you use a smaller dish, you’ll need less of each. Just make sure that you’ve got twice the quantity of flour to fat. Ingredients 2 medium onions 2 courgettes 5 cloves garlic 3 eggs 110g cheddar cheese Pinch of salt
1 large broccoli 4 large tomatoes 170g plain flour 85g Stork Tabasco/tomato puree
Method SautĂŠ the onions and garlic in 1tbspn of oil and add a dash of Tabasco sauce or tomato puree. 2. Slice the courgette into rounds and the broccoli into small florets. 3. Steam the broccoli and courgette until soft (to your preference). 4. Combine the flour and fat via the rubbing method – mixing and rubbing gently with your ďŹ ngertips until it’s like coarse sand. Add a couple of drops of cold water and mix with a round-bladed knife. Form the dough into a ball with your hands. 5. Grease the pie dish – across the bottom and up the sides. 6. Spread the dough quickly out across the dish. Use your knuckles to press it flat on the bottom and then up the sides. Flatten out any bumps and ďŹ ll any gaps. 7. Prick all over with a fork. 8. Slice the tomatoes and layer them across the bottom of the dish. 9. Spread the onion evenly across the top. 10. Add a layer of courgette and a layer of broccoli on top of that. 11. Grate the cheese across the top, making sure the vegetables are well covered. 12. Pour the beaten eggs evenly across the quiche. 13. Cook in a pre-heated oven at 200C for 40 minutes. Se Serve the quiche with a crisp salad and boiled potatoes or potato salad. TIP: to make a healthier potato salad, use half mayonnaise and half Greek yoghurt – it tastes just the same but is better for you.
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Ingredients 250g peeled & sliced mushrooms chopped 150g cream cheese 100g butter/30g cream cheese
150g unsalted butter 1 garlic clove, peeled & Thyme leaves Salt & pepper (for seasoning) 30g butter/250g cream cheese
Method 1. Heat a knob of butter in a large la frying pan, and sautĂŠ the mushrooms on a medium heat for 5-10 minutes (until they’re softened). 2. Add the ďŹ nely chopped garlic and a good pinch of salt and pepper while the mushrooms are cooking. 3. Remove from the pan and leave the mixture to cool slightly. 4. Blend the mushrooms in a food processor then add the cheese and butter and blend again. If necessary, do this in smaller batches. 5. Spoon the mixture mixtu into a dish (or several small ramekins if you prefer) and leave to chill in the refrigerator for at least an hour. You can serve the pate as a dip on its own, with warm crusty bread or sliced cruditĂŠs of your choice.
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This recipe serves 4. Ingredients For the ďŹ sh 4 cod steaks 50g plain flour Salt and pepper 2 tablespoons sunflower or vegetable oil For the sauce 300ml milk ½ small onion, ďŹ nely chopped 25g plain flour 40g butter Fresh parsley sprig Pinch of grated nutmeg ½ dozen peppercorns 1 fresh bay leaf Squeeze of lemon juice 2 cloves (optional) Method NB: Some cooks recommend marinating your ďŹ sh in brine before you cook them. If you want to do this step, be aware that you need to leave the steaks for about three hours. To make the brine, dissolve 1.5 teaspoons of salt into a litre of water and a teaspoon of water. Pour this over the steaks and refrigerate for three hours. If you prefer to skip this step, follow the instructions below, starting with the sauce: You can also omit the flour on the cod if you’d rather just have fresh steaks, and cook them gently in the sauce instead. This is a healthier option than frying and will still taste delicious. 1. Pour the milk into a saucepan and add the onion, nutmeg, peppercorns, bay leaf and cloves. Bring the mixture to a gentle boil, then remove from the heat and leave to one side. 2. Melt the butter in a separate pan (over a low heat). Add the flour and stir continuously for about a minute, then remove from the heat. 3. Add in the milk mixture, straining it through a sieve, and stir it into the flour well. 4. Return the pan to the heat and cook it on a medium heat until it’s it thick – this should take no more than 5 minutes. Add the parsley, lemon juice and seasoning (to your taste) and remove from the heat. 5. Spread the flour onto a plate and coat the cod steaks on each side, making sure they are completely covered with flour. 6. Heat the oil in a large frying pan over a medium heat and cook the ďŹ sh for about three minutes on each each side. They’re cooked when the ďŹ sh is white and opaque. Se Serve the cod with lemon wedges and with new potatoes, mashed potatoes, or chips. Mushy peas are optional!
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A sell out private event book launch was held in the award winning CafĂŠ Lilli, the intimate, bistro-vibe cafĂŠ in High Street, Norton on Tees recently, to raise funds for the Great North Air Ambulance Service. A charity that holds a very special meaning for owner Roberto Pittalis. As the owners of CafĂŠ Ca Lilli, Roberto and Patricia Pittalis are always supportive of local charities and of ďŹ nding ways to include this in some very special events, while giving their visitors an exceptional evening of entertainment. The tickets for the evening were sold well in advance, and it was a great fun packed night’ with over 60 people attending, all keen to support and raise funds for the North Air Ambulance Service. When Roberto Robe has time away from CafĂŠ Lilli he enjoys the great outdoors, and is a keen climber. “I enjoy the challenges of high peaks and tough terrains, a total contrast to what I normally do!â€? he said Roberto addedâ€? I have seen a quite a few of my climbing friends become stranded or
involved in climbing accidents, and sometimes in urgent need of support from the Great North Air Ambulance Service. They are our first port of call, and have always been there to help. This is a small way that I can say a big thank you to them. And we have donated a grand total of £1,870, which was 10% of the whole takings of the evening.” Ai Aircrew paramedic Colin Clark from the Great North Air Ambulance Service said: “Last year we flew more than 800 missions which we simply couldn’t have done without support like this. We’d like to thank everyone involved for their generosity and those who made the event possible.” The evening included the launch of the ‘Relish North East & Yorkshire Second Helping’ cook book that Café Lilli is involved with, who also donated some books for prizes. And the menu for the night were all three courses that were published in Relish Cook Book. Duncan Peters, the Publisher at Relish Publications said:” Here at Relish Publications we were both thrilled and proud to be able to participate in Café Lilli’s fund raising evening for Great North Air Ambulance Service. It is a fantastic feeling to see one of the superb venue's included in our Relish fine dining guides holding their own book launch and donating funds to such a deserving cause. We wish them all the best and hope everyone is as generous as they are on the night!” The were also some very generous high value prizes donated by many other There businesses and individuals. And the band for the evening, Last Anthem’ very kindly donated their fees for the night. For further information and images Please contact Irene Myers Irene Myers & Associates Tel: 01642 312226 M: 07946 415624 E: irenemyerspr@outlook.com
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For a spcial occasion or Sunday Lunch, this dish is a must. The combination of baby onions, black olives, anchovies, garlic and pears marry well with the succulent lamb. If you cant ďŹ nd Taggiasca olives, substitue Greek Kalamata olives, which give a distinct tangy taste. For 4 people, half a leg of lamb is sufďŹ cient.
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Serves 4. 1.2kg / 2lb 10oz half leg of lamb Salt & freshly ground black pepper A little extra virgin olive oil 150ml / 5fl oz / dry white wine 300g / 10.5oz baby onions or shallots, peeled. 24 Taggiasca olives, pitted. 2 garlic cloves, left whole, crushed. 4 anchovy fillets, roughly chopped. 150g / 5.5oz frozen peas. Preheat the oven to 200 ‘c / 400 ’F / gas mark 6. Rub the lamb all over with salt, pepper and a little olive oil. Place in a roasting dish and roast for 20 minutes. Add half the wine and cook for a further fu 20 mnutes. Add the remaining wine, onions, olives, garlic and anchovies, cover with foil and continue roasting for 1 hour 10 minutes. Stir the peas in and roast for a further 10 minutes. Remove from the oven and leave to rest for 5 minutes. Put the lamb on a board, carve and serve with the vegetables and juices.
This recipe & photograph is taken from Gennaro Slow Cook Italian, by Gennaro Contaldo published by Pavillion, www.pavillionbooks.com. Gennaro’s book was published in 2015 and is widely available through various retailers. Fab Food Magazine would like to give a big thank you to Gennaro and the team at Pavillion for allowing us to use this recipe.
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Nothing comes close to a classic carrot cake, especially this time of year. This recipe is superb, with loads of cream cheese icing and walnuts. Give it a go yourself. Servers 8 (or 1 very gready individual). For the carrot cake 450ml/16fl oz vegetable oil 400g/14oz plain flour 2 tsp bicarbonate of soda 550g/1lb 4oz sugar 5 free-range eggs ½ tsp salt 2½ tsp ground cinnamon 525g/1lb 3oz carrots, grated 150g/5½oz shelled walnuts, chopped For the icing 200g/7oz cream cheese
150g/5½oz caster sugar 100g/3½oz butter, softened
Preheat the oven to 160C/325F/Gas 3. Grease and line a 26cm/10in springform cake tin. Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Fold in the grated carrots and chopped walnuts. Spoon the cake ca mix into the tin and bake for 1 hour 10 to 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack. For the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.
Photo taken from Gennaro Slow Cook Italian. Pavillion books, recipe available over leaf.
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Each Italian region has its own varieties of bread and focaccia. Puglia, the heel of Italy, is renowned for its amazing bread from the town of Altamura, but equally delicious is the potato-based focaccia. The addition of mashed potatoes makes the dough incredibly soft, and with its topping of cherry tomatoes this is a wonderful snack. Makes 1 x 30cm/12-inch round focaccia 12g/Âźoz fresh yeast 185ml/6½fl oz/generous ž cup lukewarm water 400g/14 oz/3Âź cups ‘00’ flour 100g/3½oz potato, cooked and mashed 1 tsp salt For the topping 100g/3½oz cherry tomatoes, halved 3 tbsp extra virgin olive oil salt and freshly ground black pepper 1 tsp dried oregano small handful of fresh f basil leaves Dissolve the yeast in a little of the water. Put the flour, mashed potato and salt in a large bowl, add the yeast-and-water mixture and gradually add the remaining water to form a smooth dough. Knead on a lightly floured surface for 5 minutes. Form into a ball, cover with clingďŹ lm (plastic wrap) or a clean tea towel and leave to rise in a warm place for about 1½ hours, until it has doubled in size. Meanwhile, preheat the oven to 200°C/400°F/gas mark 6. Line a large la baking sheet with greaseproof (waxed) paper or baking parchment, place the dough on top and, using your ďŹ ngers, gently spread the dough to form a rough 30cm/12-inch circle; it will not be as thin as a pizza base. Top with the tomatoes, drizzle with olive oil, sprinkle with salt and pepper, oregano and the basil leaves. Bake for 30 minutes. Remove from the oven and leave to rest for 5 minutes before serving. Enjoy hot or cold.
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250g Filo Pastry 250g mixed fruit & nuts 4 cardamon pods 200ml evaporated milk 125g Apricot jam 1 x mufďŹ n tin, buttered.
450g grated carrots 25g unsalted butter
Apart from the pastry, butter, and jam - mix all the ingredients in a heavy based pan, and cook on a low heat for 30 minutes. Once cooked, allow the mix to go completely cold. Melt the butter and preheat p the oven to 160’c. Place two pastry sheets ontop of each other and brush with the melted butter. Spoon the cold carrot mix across one length of the pastry, then roll the pastry to form one long ďŹ lo pastry roll. Divide the the pastry into 3rds and fold into rings. Place the rings into the mufďŹ n tin and bake at 160’ for 30 minutes. Melt the Apricot jam and pour it over the Baklava whilst they are still in the mufďŹ n tin. Leave to cool completely before enjoying with a strong cup of coffee.
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When living and travelling South East Asia, you can clearly tell the countries apart from their signature drinks and dishes. HCMC has two very clear winners. Cafe Sua Da and Pho Bo.
Photo by Tin Hoang Pho Bo (pronounced 'fur')-a thin broth of vermicelli rice noodles, beef brisket and minced beef topped with vietnamese herbs and lime. Is the comfort food of the Vietnamese streets. They say you always remember the ďŹ rst time you ate Pho. Mine was at 'Pho Le ' on Le Van Tan street in district 3. It sorted me right out after a 20 hour flight.
Photo by HoangHuyManh
'Cafe sua da' or sweet iced black coffee is a phenomenal creation and the best is definitly found on the streets. The Vietnamese drink the second strongest coffee in the world, so its no wonder they pile tablespoons of sugar and condensed milk in their mid afternnoon coffee. Be warned its like jet fuel. Cafe Sua Da Recipe If you want to have a go at making this at home, and can source Vietnamese or extra strong coffee, then it is super easy. Ingredients: 2tbsp of strong, ground Vietnamese 'drip' coffee or dark, nutty flavoured espresso 1/2 glass of crushed Ice 2 tbsp condensed milk 2 tbsp sugar First, heap in the the sugar, suga followed by the condensed milk. Fill the glass with ice, so it is 1/4 full. Top this with fresh coffee and then fill with more ice. Stick a straw in it and sip for an hour or so, imagining you were watching the motorbikes fly by in the heat of Saigon. By Emily Rose Dallara Emily is a Content Writer and Marketer for the food and health industries. She previously ran a successful street food business in the UK and now works freelance in Saigon, Vietnam. Follow her on Twitter @emilydallara89 Email emilyrosedallara@gmail.com
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Serves 5 Preparation time : 10 mins Cooking time : 30 mins Ingredients: 500g of no shell Prawns 10-12 medium sized Tomatoes or 1 tinned Tomato of your choice. 1 cup of ďŹ nely chopped white Onions 2 tsp of unsalted Butter 1 tsp of Garlic paste 1 tsp of dry Herbs 1 tsp of Brown Sugar Thyme Parsley 2 tsp of Olive/Vegetable Oli oil Salt/Pepper For the Sauce: 10-12 medium sized fresh Tomatoes or 1 tinned Tomato of your choice. 2 fresh Basil leaves Blender Method: Firstly clean the Prawns by removing their dorsal veins and making sure you leave the tails on. Then quickly rinse them under running tap water. In a non stick pan, add 2 tsp of Butter along with 1 tsp of the Garlic paste. Throw in the Prawns and lightly toss them into the Butter and Garlic mix. Salt/Pepper accordingly and cook for 3 mins only Remove and set aside to be used later on while you start making the sauce. Diced your fresh tomatoes into chunks size and preferably removing the seeds before blending them. Note: The riper the tomatoes the better the taste.Also removing the seeds help prevent the sauce from turning bitter. Place them in your blender and add 1 tsp of dry herbs as well as the fresh basil leaves to the tomatoes. Blend until smooth and pureed.
In the same pan you sauteed the Prawns, add 2 tsp of Olive oil and throw in your diced onions. Add in the thyme and leave to sweat for about 5 mins. Next add the tomato puree to the onions followed by 1 tsp of brown sugar. Slow cook the thick puree by adding 1 cup of water. Leave it to simmer for approx. 15 mins more. When the sauce is bubbling away, add in your Prawns and coat everything thoroughly into the tomato puree. Cook for 5 mins more and then turn off the gas. Le Leave to cool down for about 10 mins so that you get a better taste of the flavours altogether. Sprinkle some fresh Parsley Best served over white fragrant Basmati rice or some spicy rice of your choice. I would serve mine over a nice creamy Polenta.
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300ml full fat milk 50g butter 500g strong flour 1tbsp salt 7g yeast 1 egg Optional: 75g sultana and / or 75 g dark chocolate Bring the milk to the boil and add the butter, simmer until the butter has melted then leave to cool. preheat the oven to 200’c. Mix together the dry d ingredients, slow add the wet ingreditents to the dry mixture, cover with a clean cloth and leave the dough to prove in a warm location for about 1 hour or so. Once the dough has risen, knock it back and divide the mix into 75g buns - you should get approx 15 buns from this batch. Form the dough into the traditional bun shape and leave to prove once more for approx 30 minutes. Once the buns have risen, mix flour and water together to form a thick past. Using a piping bag draw a cross on each bun before place in the oven for 20 - 25 minutes. Once golden brown, remove from the oven and allow to cool.
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350ml/12fl oz whole milk 50ml/2fl oz double cream 2 free-range eggs 25g/1oz granulated sugar nutmeg, grated, to taste 5 hot cross buns
Peheat the oven to 180C/355F/Gas 4. Grease a pie dish with butter, cut the hot cross buns in half and spread each slice with on one side with butter. Arrange a layer of bread, buttered-side up, in the bottom of the dish. Gently warm the milk and cream c in a pan over a low heat to scalding point. Don't let it boil. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale. Add the warm milk and cream mixture and stir well. pour the custard over the buns sprinkle with nutmeg and the remaining sugar and bake for 30-40 minutes or until the custard sets.
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How do you eat yours? 4 x cream eggs 1 sheet of puff pastry 100g icing sugar 100g icing sugar Zest of 1 lemon
150g Nutella
Preheat the oven to 160’c Roll the puff pastry flat. Spread the Nutella evenly across the pastry. Line the cream c eggs along the edge of the pastry and break them using a rolling pin or another heavy item. Roll the pastry up and cut the pasty lenght ways down the middle - but not all the way to the end. Then plait the pastry looping one side over the other. Form a circle and place it onto a baking tray. Bake at 160 ‘C for 40 minutes. Once cooked remove from the oven and allow to cool. Mix the icing sugar with the zest of 1 lemon and a touch of water before pouring over the cream egg twist. For more fun idea’s visit www.fabfoodmagazine.com.
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With special thanks to:Gennaro Contaldo. Komal Patel - Pavillion Books Scott Garthwaite - Head Chef Emily Dallara - Contributor and Marketing Gudrun Lauret - Contributor Irene Myers - Contributor Aodhorah Anoushka - Contributor To ďŹ nd more fun recipes, and to add your own recipes visit www.fabfoodmagazine.com. Our favourties will be picked and featured in our forthcoming magazines. For any advertorial or business enquiries please contact the media team, media@fabfoodmagazine.com. Like us on Facebook
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